TURMERIC-AND-BABY MARROW PANCAKES

“This recipe makes more pesto than needed for the two pancakes, but you can keep the leftovers in an airtight container in the fridge for up to two weeks. We use the extra in pasta, spread on toast and sandwiches, stirred through quinoa, mixed into a salad dressing or tossed through roasted veggies.”

Makes 2 large pancakes (enough to serve 2); the pesto makes 1 small bowl

EASY

GREAT VALUE

Preparation: 25 minutes Cooking: 30 minutes

For the almond-and-avocado pesto: ripe avocado 1, peeled and stoned almonds 100 g, toasted (see box, page 80) basil 25 g lemon 1, juiced garlic 2 cloves, roasted olive oil 5T sea salt a pinch water 5–6 T

olive oil, for frying small red onion 1, finely diced garlic 1 clove, crushed gram flour (chickpea flour) 150 g